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LATE SUMMER |
| Sweetcorn from Flourish Farm's milpa - the ancient method where corn grows alongside other crops - runs through the menu. Charred and pureed alongside brown crab, cep oil and a meadowsweet jericalla; then rippled through crème fraîche ice cream, dressed with a corn caramel and popped corn for head pastry chef Laura's paleta.
Our trout tamal, wrapped and steamed in its own corn husk, opened at the table and finished with a pozole sauce, courgette, salty fingers and a sunflower seed salsa macha. A new sope brings Scottish Wagyu tartare over pea puree, broad beans and green strawberries, on a masa base crisped in beef fat.
To finish, a tres leches with fig leaf and a dulce de leche made from strawberry juice, served alongside a bowl of British berries - green strawberries, blackberries and raspberries - tossed with blackcurrant leaf and bee pollen.
Also available throughout September, in case you missed it, is our Viva La Vida dessert, from our collaboration with the Tate: strawberry, sorrel and yoghurt ice cream with chamomile oil and a crisp buñuelo, inspired by the watermelons in Frida Kahlo's last painting.
The last of summer, still on the menu this September. |
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KOL TURNS SIX |
| Six years in London has meant six years alongside the kitchens, chefs, and rooms that make the city an exciting place to eat. To celebrate, we're gathering a few names we can't imagine London without for one night only.
As always, our newsletter subscribers will hear it here first.
18.10.26. |
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